Prep 10 mins
Cook 30 mins
My grandmother used to eat these dried shrimp - straight out of the bag - all the time. I'm not sure I could do that, but they do add a nice depth of flavor to this sauce. If the sauce is too thick for dipping, feel free to add some warm water (a little at a time) until it reaches the consistency you like. We had to do this in class because our sauce came out THICK!!
- 1⁄4 cup peanut oil or 1⁄4 cup vegetable oil
- 1⁄4 cup garlic, chopped
- 1⁄3 cup gingerroot, chopped
- 1⁄4 cup dried shrimp, chopped
- 1⁄4 cup sweetened flaked coconut
- 1⁄4 cup tamarind juice or 1⁄4 cup lemon juice
- 1⁄2 teaspoon cayenne pepper
- 1 cup peanut butter
- 1⁄4 cup fresh cilantro, finely chopped
- Heat the oil in a non stick skillet over medium heat.
- Fry the garlic, ginger and dried shrimp gently, adjusting the heat so the garlic and ginger sizzle but do not brown too quickly.
- When the garlic begins to color, about 8-10 min, add the coconut and cook another 2 minute.
- Add the tamarind water and stir in the peanut butter.
- Cook, stirring frequently to prevent scorching, another 5 minute.
- Remove the pan from the heat and let the sauce cool enough to taste it. It should be pleasantly hot, but balanced by the sweetness of the coconut and the tart flavor of the tamarind.
- Adjust the seasonings accordingly, adding a little sugar if necessary.
- Stir in the cilantro and serve warm or at room temperature as a dipping sauce for satay or other grilled meats or poultry.